Everyone loves bread pudding, and this easy recipe incorporates the buttery, flaky goodness of croissant into this classic. This would be the most incredible holiday breakfast or dessert - perfect comfort food for the colder weather!
1 qt whole milk
10 eggs, room temperature
1 cup sugar
½ cup rum
1 cinnamon stick
12 oz pre-made croissant, diced (about 10-12 croissants)
chopped fruits or nuts as topping (optional)
Pre-heat oven to 350F. Spray a 9x13 baking dish with cooking spray, and line with chopped croissant. Heat milk, sugar, rum & cinnamon in a small saucepan until just warm. Beat eggs in a separate bowl, temper, add the milk mixture to eggs and pour over chopped croissant. Rest 5 to 10 min.
Bake in water bath* at 350F (fan on or convection bake) for 20 to 30 minutes. Top with chopped fruit or nuts, and serve with your favorite berry compote, ice cream, or Round Pond’s Artisan Syrups. Enjoy!
*To prepare a water bath for baking, put your filled pan in a larger pan and add enough boiling-hot water to reach halfway up the side of the smaller pan.